Serves 2
2人份
Chicken
鸡肉材料：
1 cup extra-virgin olive oil
1杯特级初榨橄榄油
Zest of 1 lemon, peeled in big strips
一个柠檬的皮，切大条
4 garlic cloves, smashed
4瓣儿蒜，压碎
4 fresh thyme sprigs
4根新鲜的百里香枝
2 fresh rosemary sprigs
2根新鲜的迷迭香枝
2 bay leaves
2片儿月桂叶
2 tablespoons finely chopped fresh chives
2汤匙切碎的香葱
2 tablespoons finely chopped fresh flat-leaf parsley
2汤匙切碎的新鲜的欧芹
2 tablespoons finely chopped fresh tarragon
2汤匙切碎的新鲜的龙蒿
1 lemon, sliced in paper-thin circles
1个柠檬，切成纸一样薄的圆片
2 bone-in chicken breasts, 8 ounces each, skin on
2个鸡胸肉，每个大约226克，带皮
Sea salt and freshly ground black pepper
海盐和新鲜的黑胡椒
½ cup Chicken Stock
半杯鸡汤
Juice of ½ lemon
半个柠檬，榨汁
1 tablespoon unsalted butter
1汤匙无盐黄油
Broccoli
西兰花材料：
2 tablespoons extra-virgin olive oil
2汤匙特级初榨橄榄油
Pinch of red pepper flakes
一撮红辣椒片
5 garlic cloves, coarsely chopped
5瓣儿蒜，粗切
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
一个西兰花，大约450克，包括茎，粗切
1 cup Chicken Stock
一杯鸡汤
¼ cup plain yogurt
1/4杯普通酸奶
Sea salt and freshly ground black pepper
海盐和新鲜黑胡椒
步骤：
Start by marinating the chicken because it will take the longest. To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat. You don’t want to fry the herbs, just steep them like you’re making tea. When the oil begins to simmer, shut off the heat and let it stand for 10 minutes. Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.
先腌制鸡肉，因为这是最耗时的。把橄榄油和柠檬皮、大蒜、百里香、迷迭香和月桂叶混合，放在一个小锅里面，给一点点火即可。你不想炸让这些香料，因此，就这么浸泡着，就好像你在泡茶一样。当这个油开始慢慢沸的时间，关火，放一边儿10分钟，把这些东西都倒在一个碗里，放进冰箱冷却。
Combine the chopped chives, parsley, and tarragon in a small bowl. Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs. Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well. Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.
把香葱、欧芹和龙蒿放在一个小碗里面，在鸡胸肉的皮肤下面塞两片柠檬片，以及一半刚刚混合好的香葱等。把鸡肉放在一个可以密封的食物储存器里面，把刚刚弄好的油倒进去，使鸡肉充分浸润，把剩下的一半香葱混合物倒进去，把这个容器密封好，冷藏5小时，或者一整天。
Remove the chicken from the refrigerator about 15 minutes before cooking so it won’t be too cold when it goes into the pan; cold chicken takes longer to cook. Preheat the oven to 350°F. Put a cast-iron (or regular ovenproof) skillet over medium heat. Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking. Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down. Cook for 5 minutes or until the skin begins to set and crisp. Flip the chicken and brown another 5 minutes. Flip it yet again, so the skin side is down, and transfer the entire pan to the oven. You want the chicken to render its fat and the skin to crisp up. Roast the chicken for 20 to 25 minutes or until cooked through. While that’s in the oven, move on to the broccoli.
在你要做之前的15分钟，把鸡肉从冰箱里面拿出来，这样的话肉不至于太冷，而且冷肉会耗费更长的烹饪时间。预热烤箱176摄氏度。中火加热一只普通的平底锅，淋上橄榄油，加热，直到橄榄油快要有油烟冒出了，这可以防止鸡肉粘连在一起。把鸡肉放进锅里，并且用盐和黑胡椒调味，鸡胸的皮肤那面朝下。煎5分钟或者鸡皮肤开始变脆。把鸡肉翻转过来，再煎5分钟。再翻过来，这样鸡皮肤那面朝下，然后把这个锅子放在烤箱里面。我们想让鸡皮肤里的脂肪烤出来，让表皮变脆。烤鸡肉大约20-25分钟，或者直到熟透。鸡肉在烤的时候，开始做西兰花。
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.
在一只中锅里面加热橄榄油，加热红辣椒片和大蒜。把西兰花放进去，让其裹上油和大蒜，把鸡汤加入，盖上盖子，让西兰花炖煮10分钟。当西兰花都变软了，用一个手动搅拌器把西兰花搅打一下。西兰花应该是部分细腻部分依然厚实。把酸奶拌入，这样西兰花就可以塑形了，然后加入盐和黑胡椒。
Transfer the chicken to a platter and keep it warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Stir in the butter to smooth out the sauce and turn off the heat.
把鸡肉转移到一个大浅盘里面，保持温热。除去1汤匙鸡脂肪外，把所有平底锅里的东西都倒出来，然后把平底锅放回炉子上，加入鸡汤和柠檬汁，用中火煮，直到煮成糖浆状，大约需要5分钟，加入黄油，关火。
Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce. This is comfort food!
把西兰花舀到两个盘里，把鸡肉放在上面，淋上刚刚制作的酱汁，开吃吧~
特别说明：这道菜出自大神Tyler Florence哦~